Recipes

March 13, 2018

Beat the Heat Salads!!!

More Salads to keep you cool!

Baby Potato Salad

Walnut belongs to the elite group of super foods as it packs quite a health punch with its storehouse of nutrients like protein, fats and dietary fibres. When you are feeling too lazy to make a full fledged dinner, sup on this wholesome salad and conquer the hunger pangs

Ingredients

Walnut pieces 2 tbsp

Cider vinegar 1 tbsp

Mustard paste 2 tsp

Olive oil 2 tbsp

Honey 1 tsp

Sea salt and freshly ground black pepper to taste

Baby potatoes (washed and scrubbed) 900g

Chopped fresh parsley 1 tbsp

Large shallot, finely chopped 1

Chopped gherkins 2 tbsp

Preparation

Roast the walnuts in an oven for a few minutes at 200°C. In a bowl, mix vinegar, mustard paste, olive oil, salt and pepper, until creamy. If required, add more seasoning. Then, cook the cleaned baby potatoes in boiling salted water for about 15-20 minutes until they are soft and tender. Drain the potatoes, allow them to cool and then cut them into halves or quarters. Throw the potatoes in the salad dressing. Add parsley, shallots, gherkins and finally the roasted walnuts. Toss well and serve warm.

Orange and Pomegranate Salad with Chilli-honey dressing

There can be no healthier and tastier alternative than pomegranate to rejuvenate you in this sapping summer heat. So whip out your cutlery and dig into this tasty and colourful salad

Ingredients

For the chilli-honey dressing

White wine vinegar 5 tsp

Clear honey 4 tsp

Salt and freshly ground black pepper to taste

Extra virgin olive oil 5 tbsp

Small red chilli (cut in half, seeds removed, finely chopped) 1

For the salad

Small oranges (peeled, pith removed, segmented) 4

Small red onion (peeled, very finely sliced) 1

Fresh mint leaves (torn) a bunch

Pomegranate arils ½ cup

Preparation

For the chilli-honey dressing, mix together the vinegar and honey in a serving bowl until well mixed. Season to taste with salt and freshly ground black pepper. Now, slowly whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, if required.

For the salad, arrange the segmented fruit in a broad bowl. Sprinkle over the onion and mint then add the chilli-honey dressing and mix well until the salad gets entirely bathed. Just before serving, sprinkle the pomegranate arils over the salad.

Prawn Pasta Salad

Nothing complements pasta and vegetables like prawns. This tasty salad is light on the stomach albeit very filling.

Ingredients

1/2 pound farfalle pasta

Salt

2 pounds small pink shrimp

1 diced red bell pepper

1 diced red onion

1 minced garlic clove

1 cup chopped basil leaves

1/3 cup virgin olive oil

1 teaspoon of lemon zest

1/4 cup lemon juice

1 teaspoon red chilli flakes

Black pepper to taste

Preparation

Cook the pasta in well-salted water until al dente, a bit firmer than you would normally eat. The pasta will absorb some of the salad dressing that is later added and will soften further after cooking. Rinse the pasta in cold water to stop it from cooking further. Drain well and put into a large bowl. Rinse the shrimp and drain well. Add it all to the bowl and then mix. Add the remaining ingredients and gently mix until well combined. Keep in the fridge till you’re ready to serve it. Serve chilled for the best effect.